Orange Pastry Cream
Orange-scented pastry cream is a bright, velvety custard that brings sunshine to tarts, éclairs, and cakes with minimal fuss. This friendly, easy-to-make filling balances citrusy brightness from fresh orange juice and zest with rich, silky texture from egg yolks and butter. If you like a custard that tastes like dessert and a slice of fresh orchard at the same time, this is a keeper — and it pairs surprisingly well with savory snacks too, as in that speedy pasta recipe I sometimes turn to: 20-minute creamy tomato basil pesto pasta.
why make this recipe
What makes this orange pastry cream special is its pure, fresh citrus character paired with the classic creaminess of French pastry cream. Unlike heavy buttercreams or overly sweet fillings, this recipe uses fresh orange juice and zest for natural flavor, and cornstarch plus egg yolks for a stable, silky texture that holds up well in tarts, cakes, and as a filling in choux pastries. It’s quick, adaptable, and bright enough to become the centerpiece of many desserts.
Step-by-Step Guide to Making Orange Pastry Cream
Ingredients:
- 2 cups milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1/4 cup unsalted butter
- 1 tablespoon vanilla extract
- Zest of 1 orange
- 1/2 cup fresh orange juice
Directions:
- In a saucepan, heat the milk and orange juice over medium heat. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks.
- Once the milk is hot, slowly pour it into the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens.
- Remove from heat and stir in the butter, vanilla extract, and orange zest.
- Cool the pastry cream before using it to fill tarts, éclairs, or cakes.
Detailed walkthrough and tips for each step:
- Prepare mise en place: Before you start, measure the milk and orange juice and zest the orange. Separate the egg yolks carefully, keeping whites for another use (meringues, omelet, etc.). Whisking and temperature control are the keys to a lump-free cream.
- Heat the milk and orange juice: Combine the milk and fresh orange juice in a saucepan and warm gently until steam rises and tiny bubbles begin to form at the edges — don’t let it boil. Warming the liquid first helps temper the eggs so they cook smoothly without scrambling.
- Whisk dry ingredients with yolks: In a bowl, whisk together sugar and cornstarch, then whisk in the yolks until smooth. This step helps the cornstarch disperse evenly and prevents clumping when you add the hot milk.
- Temper the eggs: Slowly pour about a quarter to half of the hot milk-orange mixture into the yolk mixture while whisking vigorously. This raises the temperature of the yolks gradually so they integrate without curdling.
- Cook to thicken: Return the tempered mixture to the saucepan and place over medium heat. Stir constantly with a spatula or whisk, scraping the bottom and edges to prevent sticking. The mixture will loosen then begin to thicken; once it boils gently, continue stirring for 30–60 seconds to activate the cornstarch and ensure a cooked-through custard.
- Finish with butter and flavoring: Off the heat, whisk in the butter a few pieces at a time until fully incorporated for a glossy finish. Add vanilla extract and orange zest for aromatic lift. Taste and adjust — if you want more orange brightness, a teaspoon more fresh juice might help (add sparingly).
- Chill properly: Pour pastry cream into a shallow container, press plastic wrap directly onto the surface to prevent a skin, and chill until cool. Once cold, give it a quick whisk to refresh texture before using.
Why cornstarch and yolks?
Egg yolks provide richness, color, and mouthfeel while cornstarch stabilizes and thickens the cream efficiently, making it less fragile than a pure crème anglaise and easier to use for piping into pastries.
Best Way to Store Orange Pastry Cream
- Refrigeration: Store in an airtight container for up to 3–4 days at 34–40°F (1–4°C).
- Freezing: Not recommended for best texture; if frozen, keep in a tightly sealed container for up to 1 month at 0°F (-18°C) and thaw slowly in the refrigerator, then re-emulsify with a quick whisk.
- In pastry: If filling tarts or choux, assemble filled pastries and keep refrigerated, consuming within 24–48 hours for best texture.
Serving Ideas for Orange Pastry Cream
- Classic tartlets: Spoon or pipe chilled orange pastry cream into prebaked tart shells and top with fresh berries or thin orange segments for an elegant dessert plate.
- Éclairs and choux: Use it as a luscious filling for éclairs or cream puffs — pipe it into baked shells using a star or plain tip, then glaze with a thin fondant or dark chocolate.
- Layered cakes: Spread a layer of orange pastry cream between sponge cake layers; add whipped cream on top to contrast the denser custard.
- Breakfast twist: Dollop into brioche or fold into warm pancakes for a citrus breakfast treat — a little goes a long way to brighten morning flavors.
- Parfait: Alternate pastry cream with granola and fruit for an upscale parfait.
tips to make Orange Pastry Cream
Q: How do I keep it smooth and lump-free?
A: Whisk continuously and temper the eggs slowly by adding hot liquid bit by bit. Return to the pan and stir constantly while it comes to a gentle boil; that ensures the cornstarch activates evenly.
Q: Can I make this ahead?
A: Yes — make the cream a day or two ahead, press plastic wrap directly on the surface to prevent a skin, and refrigerate. Re-whisk lightly before using.
Q: How do I make it less sweet?
A: Reduce sugar by 1–2 tablespoons and rely on the orange juice and zest for brightness. Taste when warm and adjust before chilling.
variation (if any)
- Citrus swaps: Substitute lemon or mandarin juice and zest for orange for a different citrus profile. Use the same quantities (1/2 cup juice + zest of 1 fruit) and adjust sugar to taste.
- Dairy and vegan adjustments: For a dairy-free version, use full-fat coconut milk in place of milk and replace butter with a neutral-flavored vegan butter or a splash of coconut cream. Note: texture will differ slightly; add 1–2 additional tablespoons of cornstarch if needed to reach the same thickness.
Frequently Asked Questions
Q: Can I use whole eggs instead of yolks?
A: Using whole eggs will make the pastry cream firmer and less rich. If you substitute, use about 2 whole eggs plus 2 yolks to maintain richness and texture, and watch carefully while cooking — whole eggs raise the risk of curdling if overheated.
Q: How do I fix a lumpy pastry cream?
A: If lumps form, immediately strain the hot custard through a fine-mesh sieve into a bowl and press back into the pan; whisk vigorously and cook for a few seconds to smooth. You can also use an immersion blender briefly off the heat to purée lumps, then strain.
Q: Is it safe to eat warm pastry cream?
A: Yes, provided the mixture reaches a gentle boil for at least 30 seconds after returning to the heat; this ensures the egg yolks are fully cooked. Chill for full set and optimal flavor before serving.
- How long can I keep leftover filled pastries?
- Filled tarts and éclairs are best within 24–48 hours refrigerated; the pastry may soften over time as it absorbs moisture from the cream.
Q: Can I flavor it with liqueur?
A: Yes — add a tablespoon or two of orange liqueur (Cointreau, Grand Marnier) after removing from heat for depth. Avoid adding too much alcohol as it can thin the custard.
Troubleshooting quick reference:
- If too thin after chilling: Whisk in a small slurry of cornstarch and milk, heat gently until thickened, then cool.
- If overcooked (grainy): Strain, add a touch of butter and whisk to re-emulsify; a brief immersion blending helps.
- If bland: Add more fresh orange zest or a splash more juice; finish with a pinch of salt to lift flavors.
Using this cream in different recipes
- For tarts: Fill prebaked tart shells while the cream is chilled. Pipe from a piping bag with a round tip for neat presentation.
- For doughnuts: Inject chilled cream into warm (not piping-hot) fried doughnuts using a long nozzle — a sweet, citrusy surprise inside.
- For cake layers: Use as a component alongside whipped cream to lighten the overall filling — fold gently to combine.
Pairings and menu suggestions
- Tea and coffee: The bright citrus notes make this a perfect accompaniment to Earl Grey or medium-roast coffee.
- Fresh fruit: Berries (raspberries, blackberries) and stone fruits (peaches, plums) complement the orange flavors wonderfully.
- Chocolate: A thin dark chocolate glaze over filled éclairs contrasts beautifully with the bright cream.
Final tips on technique and flavor balance
- Always use fresh orange juice and zest rather than bottled juice for the clearest citrus flavor.
- Adjust sugar after the cream is warm so you can taste the balance between sweetness and citrus brightness before chilling.
- If you prefer a finer texture, press the finished warm cream through a fine sieve before chilling to remove any tiny cooked bits.
Conclusion
A bright and velvety orange pastry cream is a versatile, elegant component that can elevate many baked goods — from tarts and éclairs to cakes and doughnuts. For an additional reference on a similar orange pastry cream technique, check this detailed version: Orange Pastry Cream – The Petite Cook™, and if you’re curious how this cream performs when used as a doughnut filling, this recipe shows lovely results: Fluffy doughnuts filled with orange vanilla pastry cream.
Enjoy experimenting — once you’ve mastered this base, variations in citrus, alcohol, and pastry pairings will keep your desserts bright and exciting.
Print
Orange Pastry Cream
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and velvety orange pastry cream that adds a fresh citrus flavor to tarts, éclairs, and cakes.
Ingredients
- 2 cups milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1/4 cup unsalted butter
- 1 tablespoon vanilla extract
- Zest of 1 orange
- 1/2 cup fresh orange juice
Instructions
- In a saucepan, heat the milk and orange juice over medium heat.
- In a separate bowl, whisk together the sugar, cornstarch, and egg yolks.
- Once the milk is hot, slowly pour it into the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens.
- Remove from heat and stir in the butter, vanilla extract, and orange zest.
- Cool the pastry cream before using it to fill tarts, éclairs, or cakes.
Notes
Press plastic wrap directly onto the surface while chilling to prevent a skin from forming.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 150mg
Keywords: pastry cream, orange custard, dessert filling
